Making Pear Wine with Tasting
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- Опубліковано 5 жов 2024
- A compliation of two videos showing how to easily make one gallon of pear wine with a 12-month tasting.
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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We need to see your wine closet lol
Hi, I'm new to the wine making hobby and enjoy your videos. From South Africa we struggle for cheap juice but have abundance of fruit. A few videos on making from scratch would be appreciated. Bernard
For that you will have to check out my channel page under "Playlists"
This is an actual thing in the UK (and France), we call it "perry". It's similar to cider and lower abv than this though, also it's really not very popular anymore (it's often sold as "pear cider" so people know what it is since cider is still very popular here)
Fascinating content! The mic getting clear for the tasting portion was very welcome but none the less, very informative. I can't wait to go through the rest of your channel and learn more!
Glad you enjoyed it!
Pear wine alone is great. I would do this recipe but as a salted, caramel(caramelized honey), expresso Bochet Mead. Pear wine tastes nice with no over powering flavor so a specialty mead would work well with pear juice. Salted/amount to taste testing a perfect amount of Himalayan sea salt in a gallon of water, added after fermentation completed. 4 ounces of expresso per gallon, 1 pound of caramelized honey, 1 pound of regular honey, up to 1 gallon of pear juice.
I just started making pear-wine 2 days ago. Can't wait 😄
Thank you for watching.
This inspires me to make a pear 🍐 wine 🍷
I look forward to you spilling the wine. You were literally hesitant on pouring out of a bottle into a funnel. You crack me up man.
Thank you for watching.
Thank you for all these recipes
Glad you like them!
What is the benefit of using natural over synthetic corks
Natural cork breaths a lot more consistently for bottle aging. Synthetic corks can either breath too much or not very much. You'd have to pay more attention to manufacturing specifications. They may have a rather short period of 1-3 years for bottle aging.
@Vekta Thank you for that reply.
@Vekta I was under the impression that synthetic corks did not breathe at all, like a screw cap. Is that not the case?
@@thomaswaldron4661 It used to be the case that they either breathed a ton or didn't breath at all. They have improved a little since then. It is possible to get synthetic corks that you can specify rate of oxygen transfer but for the home brewer it's probably still out of reach on a practical level. Unless you're going to bottle age for more than 3 years Agglomerated cork and Nomacorc will probably be fine.
I've been looking for pear juice. What make is this product?
If you heat up the juice first the sugar will dissolve better.
How much sugar did you add when you back-sweetened?
I never really specify in my videos leaving that up to your desired sweetness level.
I know that there is a significant difference for grapes with aging them on the skins to allow for higher tannins. I have to wonder if using pre-made pear juice might have been the reason for the milder taste, if maybe getting some of the peel involved would have resulted in a more complex flavor. No real clue, just throwing it out there.
@Andrew Wicks You're over thinking things a bit on this channel. Here simplicity is the focus. Morre advanced winemaking issues I leave for other channels. I want people to start making wine, then later as they advance, they can seek answers elsewhere.
I don't think that's tea in your cup....
Have a 4-day old batch bubbling away. And bro. It’s San. Not SanS. Sorry.
Thank you for sharing.
nice vidoes but the mic suck
It was even worse before I tried to correct it.